Bacon Cheddar Gnocchi Soup (Version for Printing)
A rich, creamy soup that blends gnocchi, bacon, cheddar, and veggies for a filling and satisfying comfort meal.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
8–10 slices bacon, cooked and chopped
02 -
1 tablespoon unsalted butter or olive oil
03 -
1 large onion, diced
04 -
2 large carrots, peeled and sliced
05 -
950 millilitres chicken broth
06 -
1–2 teaspoons fine sea salt
07 -
1 teaspoon ground black pepper
08 -
1 teaspoon garlic powder or 4 cloves garlic, minced
09 -
1/4 teaspoon dried thyme
10 -
1/2–1 teaspoon red chilli flakes (optional)
11 -
450 grams potato gnocchi
12 -
480 millilitres heavy cream or half-and-half
13 -
200 grams shredded cheddar cheese (medium or sharp)
# How to Make It:
01 -
Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels, chop into small pieces, and set aside.
02 -
In a large pot, melt the butter or heat olive oil over medium heat. Add diced onion and sliced carrots, and sauté until vegetables are tender, about 5 minutes.
03 -
Pour chicken broth into the pot and bring to a gentle simmer.
04 -
Stir in heavy cream or half-and-half. Add salt, black pepper, garlic powder or minced garlic, dried thyme, and red chilli flakes if using. Add shredded cheddar cheese and stir constantly until cheese is fully melted.
05 -
Add gnocchi to the soup and cook for 2 minutes or until they are soft and begin to float.
06 -
Fold in the chopped bacon. Taste and adjust seasoning as needed. Serve the soup hot.
# Extra Tips:
01 -
For a lighter dish, substitute half-and-half for heavy cream.
02 -
Incorporate fresh spinach or kale near the end of cooking for enhanced nutrition.
03 -
Store any leftovers in an airtight container in the refrigerator for up to 3 days.